Preparation

Preheat oven to 325°F. Butter an 8x4" loaf
pan; line with parchment paper, leaving
a generous overhang on long sides.
Whisk flour, cocoa powder, salt, and baking
powder in a medium bowl; set aside.

Using an electric mixer on medium-high
speed, beat oil, 1/4 cup butter, and 1 1/2 cups
sugar until pale and fluffy, 5–7 minutes. Add
eggs one at a time, beating to blend between
additions; beat until mixture is very light and
doubled in volume, 5–8 minutes. Add vanilla.

Reduce mixer speed to low and add dry
ingredients in 3 additions, alternating with
buttermilk in 2 additions, beginning and
ending with dry ingredients (do not overmix;
it will cause cake to buckle and split). Scrape
batter into prepared pan and run a spatula
through the center, creating a canal. Sprinkle
with coconut and remaining 1 tablespoon sugar.

Bake cake, tenting with foil if coconut
browns too much before cake is done
(it should be very dark and toasted), until a
tester inserted into the center comes out
clean, 70–80 minutes. Transfer pan to a wire
rack; let cake cool in pan 20 minutes before
turning out.

DO AHEAD: Cake can be baked 5 days
ahead. Keep tightly wrapped at room
temperature.

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Recent Review

This was very good. Following the advice of other reviewers, I used a larger pan (9x5) and baked it a little longer, I think a total of 90 minutes which was probably a bit too long and made the pound cake a tiny bit dry. I probably should have removed it at 80 minutes.